CN104256469A - 一种白酒鸭皮调味调料及其制备方法 - Google Patents
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Abstract
本发明公开了一种白酒鸭皮调味调料及其制备方法，其特征在于是由下述重量份的原料组成：陈皮粉20-30、砂仁粉20-30、小茴香粉20-30、白酒17-22、鸭皮15-20、花菜8-10、水萝卜汁7-9、嘛糊6-7、樱花粉6-8、熟鸡蛋黄粉5-7、油莎豆8-10、芦笋6-8、马泡瓜9-11、葡萄叶1-2、玄参1-2、益母草1-2、淡竹叶1-2、狗尾巴草1-2、水适量、营养助剂15-20；本发明使用了鸭皮，鸭皮含有大量的胶原蛋白，能使皮肤光滑，有一定祛皱作用，白酒使调料味更鲜，加入的中药具有清热凉血，滋阴降火，解毒散结的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种白酒鸭皮调味调料及其制备方法。
背景技术
调料在做饭时是家庭和饭店的必需品，目前，市场上的调料种类很多，但功能单一，都是大众口味，随着人们生活水平的提高，人们对调料的要求越来越高，市场上一些调料已经不能满足人们的要求了，另外，现有的调料只是具有调味的效果，没有保健的效果，需要改进。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种白酒鸭皮调味调料及其制备方法。
本发明是通过以下技术方案实现的：
一种白酒鸭皮调味调料，是由下述重量份的原料组成：陈皮粉20-30、砂仁粉20-30、小茴香粉20-30、白酒17-22、鸭皮15-20、花菜8-10、水萝卜汁7-9、嘛糊6-7、樱花粉6-8、熟鸡蛋黄粉5-7、油莎豆8-10、芦笋6-8、马泡瓜9-11、葡萄叶1-2、玄参1-2、益母草1-2、淡竹叶1-2、狗尾巴草1-2、水适量、营养助剂15-20；
所述的营养助剂由下列重量份原料制成：桂花耳4-6、黄瓜5-7、黄豆芽5-6、南瓜籽油10-14、蜂王浆12-15、红茶汁6-8、熟鸽子蛋9-11、扁桃粉6-7、鱼松4-6、黄连花1-2、茎角茎1-2、韭菜子1-2、山茱萸1-2、知母1-2、水适量；
所述的营养助剂的制备方法为：（1）将黄连花、茎角茎、韭菜子、山茱萸、知母混合加入适量的水熬煮20-30分钟，过滤得药液；
（2）将黄瓜、黄豆芽、桂花耳混合加入（1）中药液打成浆，再加入扁桃粉、鱼松和红茶汁搅拌成糊状；
（3）将熟鸽子蛋外侧涂有蜂王浆，再将（2）中所得物裹在熟鸽子蛋的外侧，将熟鸽子蛋放在南瓜子内炸4-6分钟，捞出后送入烘箱烘干磨成粉。
一种白酒鸭皮调味调料的制备方法，包括以下步骤：（1）将鸭皮放在白酒内浸泡15-20分钟，将水萝卜汁、嘛糊、樱花粉、熟鸡蛋黄粉均匀混合，并摊在鸭皮内侧，将花菜切碎，洒在鸭皮内侧，将鸭皮卷成鸭皮卷；
（2）将葡萄叶、玄参、益母草、淡竹叶、狗尾巴草混合加入适量的水熬煮20-30分钟，过滤得药液，在熬煮的同时，将（1）中鸭皮卷隔药液熏蒸，再送入烘箱烘干，磨成混合粉；
（3）将油莎豆、芦笋、马泡瓜混合加入（2）中药液打成浆，静置10-15分钟，喷雾干燥得粉末；
（4）将其它剩余原料与（2）中混合粉和（3）中所得物混合，制成调料。
本发明的优点是：本发明使用了鸭皮，鸭皮含有大量的胶原蛋白，能使皮肤光滑，有一定祛皱作用，白酒使调料味更鲜，加入的中药具有清热凉血，滋阴降火，解毒散结的功效。
具体实施方式
一种白酒鸭皮调味调料，是由下述重量份的原料组成：陈皮粉30、砂仁粉30、小茴香粉30、白酒22、鸭皮20、花菜10、水萝卜汁9、嘛糊7、樱花粉8、熟鸡蛋黄粉7、油莎豆10、芦笋8、马泡瓜11、葡萄叶2、玄参2、益母草2、淡竹叶2、狗尾巴草2、水适量、营养助剂20；
所述的营养助剂由下列重量份原料制成：桂花耳4、黄瓜5、黄豆芽5、南瓜籽油10、蜂王浆12、红茶汁6、熟鸽子蛋9、扁桃粉6、鱼松4、黄连花1、茎角茎1、韭菜子1、山茱萸1、知母1、水适量；
所述的营养助剂的制备方法为：（1）将黄连花、茎角茎、韭菜子、山茱萸、知母混合加入适量的水熬煮20分钟，过滤得药液；
（2）将黄瓜、黄豆芽、桂花耳混合加入（1）中药液打成浆，再加入扁桃粉、鱼松和红茶汁搅拌成糊状；
（3）将熟鸽子蛋外侧涂有蜂王浆，再将（2）中所得物裹在熟鸽子蛋的外侧，将熟鸽子蛋放在南瓜子内炸4分钟，捞出后送入烘箱烘干磨成粉。
一种白酒鸭皮调味调料的制备方法，包括以下步骤：（1）将鸭皮放在白酒内浸泡15分钟，将水萝卜汁、嘛糊、樱花粉、熟鸡蛋黄粉均匀混合，并摊在鸭皮内侧，将花菜切碎，洒在鸭皮内侧，将鸭皮卷成鸭皮卷；
（2）将葡萄叶、玄参、益母草、淡竹叶、狗尾巴草混合加入适量的水熬煮20分钟，过滤得药液，在熬煮的同时，将（1）中鸭皮卷隔药液熏蒸，再送入烘箱烘干，磨成混合粉；
（3）将油莎豆、芦笋、马泡瓜混合加入（2）中药液打成浆，静置15分钟，喷雾干燥得粉末；
（4）将其它剩余原料与（2）中混合粉和（3）中所得物混合，制成调料。
Claims (2)
1.一种白酒鸭皮调味调料，其特征在于是由下述重量份的原料组成：陈皮粉20-30、砂仁粉20-30、小茴香粉20-30、白酒17-22、鸭皮15-20、花菜8-10、水萝卜汁7-9、嘛糊6-7、樱花粉6-8、熟鸡蛋黄粉5-7、油莎豆8-10、芦笋6-8、马泡瓜9-11、葡萄叶1-2、玄参1-2、益母草1-2、淡竹叶1-2、狗尾巴草1-2、水适量、营养助剂15-20；
所述的营养助剂由下列重量份原料制成：桂花耳4-6、黄瓜5-7、黄豆芽5-6、南瓜籽油10-14、蜂王浆12-15、红茶汁6-8、熟鸽子蛋9-11、扁桃粉6-7、鱼松4-6、黄连花1-2、茎角茎1-2、韭菜子1-2、山茱萸1-2、知母1-2、水适量；
所述的营养助剂的制备方法为：（1）将黄连花、茎角茎、韭菜子、山茱萸、知母混合加入适量的水熬煮20-30分钟，过滤得药液；
（2）将黄瓜、黄豆芽、桂花耳混合加入（1）中药液打成浆，再加入扁桃粉、鱼松和红茶汁搅拌成糊状；
（3）将熟鸽子蛋外侧涂有蜂王浆，再将（2）中所得物裹在熟鸽子蛋的外侧，将熟鸽子蛋放在南瓜子内炸4-6分钟，捞出后送入烘箱烘干磨成粉。
2. 根据权利要求1所述的一种白酒鸭皮调味调料的制备方法，其特征在于包括以下步骤：（1）将鸭皮放在白酒内浸泡15-20分钟，将水萝卜汁、嘛糊、樱花粉、熟鸡蛋黄粉均匀混合，并摊在鸭皮内侧，将花菜切碎，洒在鸭皮内侧，将鸭皮卷成鸭皮卷；
（2）将葡萄叶、玄参、益母草、淡竹叶、狗尾巴草混合加入适量的水熬煮20-30分钟，过滤得药液，在熬煮的同时，将（1）中鸭皮卷隔药液熏蒸，再送入烘箱烘干，磨成混合粉；
（3）将油莎豆、芦笋、马泡瓜混合加入（2）中药液打成浆，静置10-15分钟，喷雾干燥得粉末；
（4）将其它剩余原料与（2）中混合粉和（3）中所得物混合，制成调料。
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| CN103976344A (zh) * | 2014-04-14 | 2014-08-13 | 陆开云 | 一种鸭血调味酱及其制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998046A (zh) * | 2019-05-05 | 2019-07-12 | 哈尔滨裕昌食品有限公司 | 一种美眉熏鸭及其加工工艺 |
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